Organic Flower Butter

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins

INGREDIENTS

Nutrition
  • NASTURTIUM BUTTER
  • 4
    ounces unsalted organic butter, room temperature (1 stick)
  • 12 -18
  • 2 -4
    fresh nasturtium leaves or 2 -4 a few sprigs fresh parsley
  • 3 -4
    chives, leaves (optional)
  • Chive Blossom Butter
  • 4
    ounces unsalted organic butter, room temperature (1 stick)
  • 10 -12
    large barely open organic common chive blossoms, florets (petal clusters)
  • 2
    small sprigs fresh parsley (or 8 or 10 large chive leaves)
  • Rose Butter
  • 4
    ounces unsalted organic butter, room temperature (1 stick)
  • 1
    teaspoon superfine sugar (sometimes called baker's sugar) or 1 teaspoon finely granulated sugar (sometimes called baker's sugar)
  • 14
    teaspoon almond extract
  • 1
    generous handful of fresh organic edible rose petal (from the fragrant old-fashioned types, such as Belle of Portugal, any of the rugosa roses and damask)
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DIRECTIONS

  • Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water—check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
  • Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
  • Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
  • When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
  • With a rubber spatula put the mixture into a small butter crock or decorative bowl.
  • Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
  • All three recipes make a little more than ½ cup (125g).
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